Wednesday, May 29, 2013

This recipe is so good I wanted to make sure not to keep it
under wraps. Ok, bad pun.

Consider these bundles of joy a fresher tasting take on the
classic Chinese take-out dish. Best of all, the contents are all bound up in a
crispy parcel that both adults and kids will love tearing open. Try to reserve
some of the cooked sauce for topping the parcels when served.

Most supermarkets carry egg roll wraps, but make sure you
don’t mistake them for the smaller wonton wrappers that won't work here. Extra wraps can be frozen
for up to 3 months. The sweet and sour chicken mixture can prepared up to a day
in advance.

Sweet and Sour Chicken Parcels

Ingredients

1/3 cup low sodium chicken broth

2 tablespoons rice vinegar

2 tablespoons ketchup

1 tablespoon low sodium soy sauce

2 teaspoons sesame oil

1 tablespoon sugar

2 teaspoons cornstarch

1 tablespoon + 1 teaspoon canola or grapeseed oil

1 pound skinless, boneless chicken breast, sliced into
½-inch cubes

1 small green bell pepper, chopped

1 small red bell pepper, chopped

2 green onions (scallions), white and green parts, thinly
sliced

2 garlic cloves, minced

2 teaspoons minced ginger

1 cup cubed pineapple

12 egg roll wraps

Method

In a small bowl, whisk together broth, soy sauce, sesame
oil, rice vinegar, ketchup, sugar and cornstarch. Set aside.

Heat 1 tablespoon oil in a large skillet over medium heat. Add
chicken and cook until no longer pink inside, about 5 minutes. Add peppers,
green onion, garlic and ginger to the pan and cook for 1 minute, or until
peppers are slightly tender, stirring often. Pour in sauce, bring to a boil and
heat until slightly thickened, about 30 seconds. Stir in pineapple and remove
pan from heat.

Preheat oven to
375 degrees F. Press egg roll wraps into 12 standard sized muffin cups. Fill
each egg roll cup with the chicken mixture, fold over the tops to seal and
brush with remaining oil. Bake for 15 minutes, or until golden and crisp. Let
cool for 5 minutes before unmolding.